Cashew Free Cilantro-Lime Kale Chips
Kale chips can be a total revelation when they're done right — shatteringly crisp, boldly seasoned, and nothing like the sad, chewy versions you might have tried before. These get their brightness from fresh lime juice and zest, a whisper of turmeric for warmth and color, and a generous handful of chopped cilantro scattered on right before serving. Coconut oil is the fat of choice here, coating every leaf evenly and helping the oven do its job at a low, steady 300°F so the chips dry out rather than burn. The real trick is getting the kale completely dry before it ever hits the bowl — any leftover moisture is the enemy of a proper crunch. Many packaged snacks and flavored chips rely on nut-based coatings or are processed on shared lines, so making a batch from scratch with these straightforward ingredients means you know exactly what you're eating. They come together with minimal prep and a simple bake, making them an easy go-to for snacking, topping soups, or just eating straight off the pan while they're still warm.
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Learn more →Ingredients
4 servings
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
- 2 tbsp coconut oil, melted
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ cup fresh cilantro, finely chopped
- 1 tsp lime zest
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
Wash the kale pieces and dry them very thoroughly with a clean kitchen towel or salad spinner — any remaining moisture will steam the chips rather than crisp them.
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